Stacy’s Back with Roasted Beets and Brussels Sprouts

Go Pro Stacy McKinney is back and this time she is showing us some of her favorite side dishes – roasted beets and brussels sprouts. No need to be intimidated by beets, Stacy shows us how easy it is to roast them!


Stacy’s Roasted Beets


  • 3 medium beets, scrubbed, leaves trimmed
  • olive oil


  1. Preheat oven to 375 degrees F.
  2. Coat beets lightly with oil
  3. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
  4. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Stacy’s Roasted Brussels Sprouts with Asparagus and Onion


  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 1 onion
  • 1 bunch of asparagus
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, asparagus and chopped onion on a baking sheet or pyrex dish.
  3. Drizzle with olive oil and add kosher salt and pepper.
  4. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.
  5. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done.

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